Preparation

In a small pot, combine the sugars with the water and add the peeled and sliced ginger. I used the palm sugar (in the photo at the top) because I had it, but you can also use 1 cup brown sugar and 1 cup white .
Toast the whole spices in a saute pan until they just begin to brown and become fragrant. Add them to the sugar and water mixture and bring it to a simmer. Let it simmer for about 15 minutes and then turn off the heat.
Allow to steep until cool. At this point you can strain it into a clean container and store it in the refrigerator. Chill.
For me, 2 Tbsp of syrup with 12 oz soda water and some ice makes a very refreshing glass of ginger ale.

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